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Tricia's Tex Mex Meatball Stew: Birria Style
Recipe:
Meatballs....
1 lb ground lean chuck (beef)
1 lb ground lean pork
2 tbs fine chopped mint leaves
1/8 cup cauliflower finely chopped2
2 tsp cumin
2 tsp paprika
1/2 tbs minced garlic
salt and pepper to taste
2 tbs avacado oil
Stew Sauce....
4 dried guajillo chiles
2 dried chile ancho
4 dried chile de arbol
2 chipotle peppers
1/4 cut onion
2 roma tomatoes
2 garlic cloves
1/2 bunch of cilantro
3/4 tbs dried mexican oregano
1 tsp margoram
1 tsp thyme
1 tsp cumin
1 tsp cinnamon
3 cloves
salt and pepper to taste
7 cups water divided 4 and 3
add on..
3 cubed mexican squash (tatuma)
2 cups strips (roasted and skinned) poblano peppers *optional
toppings...
1/2 chopped onion
1/2 bunch chopped cilantro
limes cut in half as needed
In a bowl mix meats, cauliflower, mint, and seasonings well. Form small meatballs about 1 1/2 inch diameters. makes about 36. Set aside
In a deep pan boil 4 cups water. Remove stems, seeds, and veins from the dried chiles. Add the chiles, onion, tomato, and garlic to water and boil on low heat for about 10 minutes. Remove from pan and set aside to cool.
In same deep pan add 2 tbs avacado oil. Saute the meatballs in batches till each is seared on the outside. About 2 or 3 minutes each side. Remove from pan and set aside.
Add the cooled chiles, tomato, onion, and garlic to blender. Add all the seasonings, cilantro, and chipotle peppers and blend well to liquify. Pour this into the deep pan with meat/oil droppings through a sifter. using spatula push the chile liquid and add 3 cups of water to blender canister to remove any remaining chile and then pour that over sifter to help push all the chile liquid through. Any remains in sifter should be discarded.
Add the meatballs and cauliflower to chile sauce in pan and cover. Simmer on low to med heat for 10 minutes. Add the cubed squash, cover, and continue the simmer for 5 minutes then add the poblano pepper slices. Cover well again and finish simmering for a total of 20 minutes or till the meatballs are fully cooked and vegetables are tender to your liking. Ready to serve and top with cilantro and onions. Squeeze 1/2 lime and enjoy!
Thank you for watching and as always ... Enjoy!
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HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
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FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
**MY GEAR**
INSTANT POT:
BLENDER:
MASAHIRO CHEF'S KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
PLASTIC CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chilirecipe #bestchili #grownupchili #secretchilirecipe
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Cowboy Chili Recipe
Cowboy Chili Recipe!
We’re taking the chill off in the kitchen today with our Chili recipe. What’s great about chili is you can substitute any kind of meat whether is ground beef, wild game or even chunk meat. We’re giving you a great seasoning base and some ideas for your chili and from there you can customize to suit your tastes. Beans- no beans… hey I like a bean to give it an even heartier feel. So we hope you enjoy our chili recipe!
Enjoy the video and leave questions or comments below.
Get our Green Chile Chipotle Relish here:
8- 10 servings
Cowboy Chili
2 pounds ground beef (wild game, chunk meat, etc.)
1 large yellow onion, chopped
2 (10 oz.) can Rotel (we used chunky), drained
1 Rotel can water
1 (15 oz) can tomato sauce
1 (16 oz) can kidney beans, drained (or your bean choice)
Green Chile Chipotle Relish (available or 3 - 4 chipotle peppers in adobo sauce, chopped or to taste
1/3 cup chile powder
½ tsp cumin
2 tsp oregano powder
2 tsp paprika or smoked paprika
2 tsp salt
3 tsp minced garlic
1. In a large pot or 12” Dutch oven brown the hamburger over medium high heat. Season with salt and pepper or seasoning of your choice, to taste. As the meat begins to brown, stir in the onions. Continue cooking until the meat has fully browned and onions are tender. If there is a lot of excess grease, drain.
2. Stir in the Rotel, water, tomato sauce, beans, chipotle peppers or relish. Stir in the seasonings. Adjust taste, if needed.
3. Cover and cook over medium-high heat until it reaches a boil. Boil a couple minutes. Reduce heat and simmer for about 40 minutes, stirring occasionally.
4. Serve warm with cheese, onions, sour cream, etc.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
This Will Be Your NEW CHILI Recipe | Chef Jean-Pierre
Hello There Friends, an Amazing Chili recipe today! This Chili with be your NEW Family Recipe, I'm really excited to share it with you! This is really an American Classic that can be made so many different ways. I needed to show you my version and I hope you make it! Let me know what you think in the comments down below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Staub Dutch Oven:
❤️ Woll Non-Stick Fry Pan:
❤️ Silicone Spatulas set of 3:
❤️ La Valle Tomatoes:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Nusret aka Salt Bae ( Nusr-Et Steakhouse Las Vegas )
#nusretgökçe #saltbae #lasvegas
Nusret Gökçe (Turkish pronunciation) nicknamed Salt Bae, is a Turkish-Kurdish chef, food entertainer and restaurateur.He owns Nusr-Et, a chain of luxury steak houses.His technique for preparing and seasoning meat became an Internet meme.
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earlier life
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Gökçe was born in Erzurum, Turkey to a Kurdish family.His father was a mineworker. The amily's finances forced him to leave school in the 6th grade to work as a butcher's apprentice in the Kadıköy district of Itanbul.
Gökçe has been involved with charitable work, such as building a school in his hmetown of Erzurum
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